These Homemade Chocolate Chip Cookies are the BEST! A special ingredient helps deepen the flavor and gives the chocolate chip cookies a chewy texture. Save this chocolate chip cookie recipe. It is so good.
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If you’re a fan of chocolate chip cookies, you generally fall into one of two camps: thin and crunchy or thick and chewy. This particular recipe is for the latter – thick and chewy chocolate chip cookies I grew up with this and it’s still my favorite cookie to this day. (Psssst… looking for thin and crunchy cookies? Here you go.)
Thanks to Christina’s Chocolate Chip Cookie recipe, I’ve discovered the wonders a special ingredient that makes the difference.
milk powder!
Video: How to make chocolate chip cookies
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BEST chocolate chip cookies
Secret ingredient for Chewy Chocolate Chip Cookies
Have you ever used powdered milk in chocolate chip cookies or biscuits?
You don’t need much. Just two tablespoons improves the texture, although I have to admit that I’ve gone up to four tablespoons on occasion and been happy with the results.
milk powder, also called powdered milk, lasts forever in the pantry (which is why it’s so good in emergency kits). Even after opening the package, milk powder will keep for several months if stored in an airtight container.
Adaptation of the Toll House Chocolate Chip Cookie recipe
Powdered milk aside, this is a fairly simple adaptation of Toll House’s chocolate chip cookie recipe – although I daresay I managed to make a few tweaks to the classic.
- I prefer an equal mix of brown sugar and regular white sugar, just like Nestle’s original chocolate chip cookie recipe, but I found this I always like a little more flour in my cookies. This gives the cookies a sturdier structure that’s both satisfying to eat and less likely to crumble when pressed into a lunch box or mailed to a friend.
- me too high recommend chilling the dough for at least 30 minutes, or in the fridge overnight before scooping and baking the cookies. This gives the dough time to hydrate and firm up. You can bake them right away if you’re in a hurry, but they’ll spread more and have a thinner, more tender texture.
- Bake these cookies just until you see the top is fully puffed and the edges are starting to look toasted, then allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack. As they cool, the swollen dome on the chocolate chips inside collapses, giving the chocolate chip cookies their characteristic crumpled, craggy appearance.
Want some chewy cookies?
When you beat the butter and sugar with a mixer, you also mix in plenty of air, which makes the cookies fluffier. So here’s a hot tip: For extra chewy cookies, hand mix your cookie dough with a stiff wooden spoon or spatula. The result will be a slightly denser, more compact cookie.
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Favorite Chocolate Chip Cookie Add-ins
If you’re feeling wild, add up to 3/4 cup of any of the following:
- Chopped nuts
- Peanut Butter Chips
- Crumbled graham crackers
- Rice krispies or cornflakes
- Toffee chips or other small sweets
Save and freeze chocolate chip cookies
This chocolate chip cookie recipe makes cookies that are absolutely irresistible the day they are made: The edges are buttery and crunchy, the centers are soft and chewy, and the chocolate chips are perfectly semi-meltable.
They lose some of their crispiness overnight and become softer. But I promise, they’re no less delicious and no less capable of satisfying your cookie cravings.
- store chocolate chip cookies in an airtight container at room temperature.
- Freezer instructions: Freeze individual balls of dough on a parchment-lined baking sheet until set. Place in a freezer bag, squeeze out as much air as possible and freeze for up to 3 months. Bake straight from the freezer, adding a minute or two to the cooking time.
More great chocolate chip cookies to try!
- Thin and crunchy chocolate chip cookies
- Gluten free chocolate piece biscuits
- Oatmeal Chocolate Chip Cookies
- Brookies (chocolate chip cookies)
- Coconut biscuits with chocolate pieces
soft chocolate cookies
Use 2 tablespoons of powdered milk for a subtle chewiness; Use up to 4 tablespoons for a chewy texture and flavor.
For an even chewy texture, mix the cookie dough by hand with a wooden spoon or spatula.
Adapted from Nestle Toll House.
ingredients
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2 1/2 cups (350G) all purpose four
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2 to 4 tablespoon non-fat milk powder (see recipe note)
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1 teaspoon Salt
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1 teaspoon baking soda
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3/4 cup (150G) granulated sugar
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3/4 cup (161G) dark brown sugar
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1 cup (8th ounces) unsalted buttervery soft
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2 big eggs
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1 teaspoon vanilla extract
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12 ounce pouch (about 2 cups) semi-sweet chocolate chips
method
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Mix the dry ingredients:
Combine flour, milk powder, salt and baking soda in a medium mixing bowl and whisk. Put aside.
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Beat sugar and butter:
Using an electric mixer or in a stand mixer fitted with a mixer attachment, beat the granulated sugar, brown sugar and softened butter on medium speed until combined, 30 to 60 seconds. Select any large hard brown sugar pebbles that you see. Scrape the sides of the bowl and whisks.
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Mix in the eggs and vanilla:
Add the 2 eggs and vanilla to the butter and sugar mixture and beat on medium speed until no lumps or streaks remain, 10 to 20 seconds. Scrape the sides of the bowl and whisks.
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Stir in the flour mixture:
Add the flour mixture all at once. Beat on low speed until no dry streaks of flour are visible, 20 to 40 seconds. You can still see some milk powder stains – that’s okay.
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Mix in the chocolate chips:
Add all the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated.
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Cool dough:
Scrape down the sides of the bowl and whisk. Cover the bowl and refrigerate for at least 30 minutes, or up to three days. (Or freeze in individual scoops for up to 3 months.)
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Preheat the oven to 375F:
Place a wire rack in the center of the oven. Line two baking sheets with silicone baking mats or parchment.
I usually bake my cookies one at a time so they bake evenly. If you prefer or are short on time, bake two trays at a time, with one tray in the top third of the oven and the other in the bottom third of the oven.
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Scoop the dough:
Use a medium cookie scoop (or a well-heaped tablespoon measure) to scoop the batter onto one of the baking sheets. Space the cookies about 2 inches apart.
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Bake the cookies for 10 to 12 minutes:
While the first batch is baking, scoop the cookies for the next batch.
The cookies are done when they appear slightly puffy in the center and begin to toast around the edges.
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Cool cookies:
Chill the cookies on the baking sheet for about 5 minutes or until the puffed centers have collapsed and the cookies have set slightly. Transfer the cookies to a wire cooling rack to cool completely.
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Continue baking cookies in batches until all of the cookie dough has been used.
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Enjoy:
These cookies are best the day they are made. Store leftovers in an airtight container; They will soften a bit overnight but are still very tasty. They’ll keep for about a week before becoming crumbly (at which point I recommend crumbled over ice cream!).
| nutritional information (per serving) | |
|---|---|
| 141 | calories |
| 7g | Fat |
| 19g | carbohydrates |
| 2g | protein |
